The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1887-06-11

by the color, the cream being a
yellowish, and the milk u blush
white.
The first thing we noticed was
the difference in the construction
of the two cans. The first we shalt
briefly describe is what Is known
as the Wilhelm can, which is cir
cular in form and 81 inches i'm di-
ameter and II inches deep, with
fiat bottom. The lid of this can,
upon which is based its chief CLAN
of superiority, is one inch greater
in diameter than is the diameter of
the can, which lid is furnished with
a deep rim which extends down in
to the water, the lid has also cone
top, with u vent in the center
which Is closed with u screw cap.
1t is claimed that by the use of this
can the milk is hermetically scaled
from all outside ordors and influ-
ences.
The second can known as the
Winchell can is also constructed of
tin but is square in form and some
what greater in horizontal dame
ter than in depth. 1t is also con-
structed with a wide channel about
three inches in depth across the
bottom which serves to greatly in
crease the surface which comes in
contact with the water in which
the can is set while the cream is
rising. The lid of this can unlike
the first has a wire gauze ventila-
tor in the top, thus giving the milk
air. The chief claim of superiority
in this can consists in the greater
amount of surface coming in con-
tact with the cool water and the
more rapid cooling of the milk and
consequently the more perfect
gathering of the cream.
The test between the two eXhib-
tied the following conditions and
results. The milk was procured
from one of our dairymen and was
drawn from the same can, meas
ured and weighed, exactly three
gallons being put in each can.
The cans were then placed side
by side in large vessel containing
water. When placed in the water
the temperature of the milk was
80 degrees and that of the water
around the cans 53 degrees. Ice
was added to the water until it's
temperature sank to As degrees.
AT the end of one hour the tenn
perature of the milk in the Will
helm can was 70 deg. and that in
the Winchell can 60 degrees. An
examination at the end of two
hours showed that the cream was
coming to the surface in both cans,
but the cream line was not marked
in either. At three hours cream
line indefinitely marked in both,
but slightly more distinct in the
Winchell can. AT the end of four
the cream line was distinct in both
and the same quantity of cream
was taken from both cans and sep
arately churned into butter, in the
same churn, that from the Winchell
can yielding II OF. Of butter and
that from the Wilhelm can yeild-
ing 12I ounces.
An examination of the milk re-
manning in the cans shove that
the Winchell can was almost en-
tirely free from cream while that
in the Wilhelm can had a consid-
erable amount left in the milk.
We think that the test shows
that the Winchell can works much
more rapidly than the other and in
this test succeeded in separating
the cream from the milk much
more perfectly in given time in
the same conditions than it's COM
petitor, rs is evidenced by the in
creased amount of butter obtained.
The comparative value of the
cans is a matter of calculation and
can easily be made by any one.